RAW MATCHA AND LEMON CHEESECAKE
1 cup pitted dates
1 cup raw walnuts
2 cups raw cashews..soaked in water for 2hrs and then rinsed and drained
1/2 cup lemon juice
1/4 cup coconut oil..melted
3/4 cup full fat coconut milk
3/4 cup maple syrup or honey
2 tsp matcha powder
Add dates and nuts in a food processor and blend until they stick together and a dough forms.
Lightly grease a standard, 12 whole muffin tin.
Scoop 1 Tbsp of crust in each whole and press down firmly.
Set in freezer while you make the filling.
Add all filling ingredients except the matcha to a blender and mix until very smooth.
Scoop 2 tablespoons of the mixture to each base.
Place back in the freezer to set. Meanwhile add the matcha powder to the remaining mix.
Then eventually distribute it on top of the frozen cakes.
Top with frozen blueberries and place back into the freezer to set. Store in the freezer for up to 2 weeks.